Maple mushroom burger

Prep: 15 mins
Cook: 20 mins
Maple mushroom burger

4 large portobello mushrooms

4 tbsp extra virgin olive oil

4 cloves garlic, sliced

2 tbsp pure maple syrup

2 tsp cider vinegar

large pinch dried thyme

salt, freshly ground black pepper

to serve

4 ciabatta, split and toasted

sliced creamy cheese, such as port salut or oka

1-2 tomato, thickly sliced

1 avocado, peeled, stone removed, sliced

1 red onion, peeled, thinly sliced

handfuls alfalfa sprouts

Heat the oven to 200°C.

Clean the mushrooms with a damp kitchen paper then cut off the stems. In a bowl, combine the olive and garlic. Brush the inside part of the mushroom caps with this garlic-flavoured oil. Place the mushrooms upside down on a baking sheet. Make slight cuts with a sharp knife but be careful not to cut through the mushrooms.

Dribble the vinegar and maple syrup onto the mushrooms. Scatter the dried thyme, salt and black pepper on top. Take the garlic slices off the oil and place them over the mushroom gills. Brush over with the remaining oil.

Put the mushrooms in the oven until they become juicy and tender, which should take about 15 to 20 minutes.

Lay the grilled mushrooms over the bases of the ciabatta and top with slices of cheese, tomatoes, avocado, onion and alfalfa prouts. Cover with the ciabatta tops and serve.

Serves
4

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Easy Recipes, Family Dinners, Grilling, Healthy, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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